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Streusel-Topped Pumpkin Bread with Maple Glaze Recipe


    For the Pumpkin Bread:

    • 1 3/4 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1/4 cup brown sugar, packed
    • 2 large eggs
    • 1 cup canned pumpkin puree
    • 1/3 cup plain yogurt
    • 1 teaspoon vanilla extract

    For the Streusel Topping:

    • 1/4 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/4 cup chopped pecans or walnuts
    • 2 tablespoons unsalted butter, melted
    • 1/2 teaspoon ground cinnamon

    For the Maple Glaze:

    • 1/2 cup confectioners’ sugar
    • 2 tablespoons pure maple syrup
    • 1 tablespoon milk
    • 1/2 teaspoon vanilla extract


    Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

    Make the Pumpkin Bread Batter:

    In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.

    In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

    Add the eggs one at a time, beating well after each addition.

    Stir in the pumpkin puree, yogurt, and vanilla extract.

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

    Prepare the Streusel Topping:

    In a small bowl, combine the flour, granulated sugar, chopped nuts, melted butter, and ground cinnamon.

    Mix until crumbly.

    Assemble the Bread:

    Pour half of the pumpkin bread batter into the prepared loaf pan.

    Sprinkle half of the streusel topping over the batter.

    Pour the remaining batter over the streusel layer and top with the remaining streusel.


    Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

    If the streusel starts to brown too quickly, tent the bread with aluminum foil.

    Make the Maple Glaze:

    While the pumpkin bread is cooling, prepare the maple glaze.

    In a small bowl, whisk together the confectioners’ sugar, maple syrup, milk, and vanilla extract until smooth.

    Glaze the Bread:

    Once the bread has cooled for about 15 minutes, drizzle the maple glaze over the top.

    Allow the bread to cool completely in the pan before transferring it to a wire rack.

    Slice and Serve:

    Slice the Streusel-Topped Pumpkin Bread into thick slices and serve.

    Enjoy the delightful combination of spiced pumpkin, sweet streusel, and maple glaze!

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